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Pork Butt Brisket Style
The
following instructions will work for any size pork butt.
- Remove the fat cap
- Let meat rest to room temp
- Pat dry with paper towels
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- Season liberally with Bark Builder and competely cover all sides including the top and bottom.
- Let the meat rest for a minimum of 30 minutes to allow the seasoning to penetrate the meat.
- For pellet smokers - if you have a smoke button then use it for about an hour then bump up to 190. If you don't have a smoke button, then set it to 190 degrees.
- Smoke until the internal temperature of the meat is 170-175. Meat does not take smoke one it hits 160 internal temp so you want to give it as much smoke as possible before it reaches this temperature.
- At 170-175, pull it off the smoker and wrap in butcher paper. Apply either beef tallow or butter on the paper, add the meat, then wrap tightly.
- Set smoker to 220 and put the wrapped meat back in the smoker.
- When the internal temperature of the meat is at 195, pull it from the smoker for a perfect medium rare brisket.
- Let rest for a mimum of 30 minutues while wrapped before slicing.
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